This aromatic seafood stew with coconut milk is not only a staple in Brazilian households but also a dish that reflects the rich cultural heritage of the coastal regions of Brazil.
Ingredients
Scale:
1 pound large shrimp, peeled and deveined
1 large onion, finely chopped
3 cloves garlic, minced
1 bell pepper (red or yellow), sliced
2 medium tomatoes, chopped
1 bunch fresh cilantro, chopped
1 lime, juiced
1 can (14 ounces) coconut milk
2 tablespoons palm oil (or substitute with olive oil)
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper to taste
Instructions
In a bowl, combine the shrimp with lime juice, salt, pepper, paprika, and cumin. Let it marinate for about 15-20 minutes.
In a large pot or skillet, heat the palm oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and sliced bell pepper. Cook for another 3-4 minutes until the peppers soften.
Add the chopped tomatoes to the pot and cook until they break down, approximately 5-7 minutes.
Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
Carefully place the marinated shrimp into the pot, ensuring they are submerged. Cook for 5-7 minutes until the shrimp turn pink and opaque.
Stir in the chopped cilantro and adjust seasoning with salt and pepper. Let it simmer for an additional 2 minutes.
Remove from heat and serve warm, optionally with rice or crusty bread.
